It's week 2 of the 52 Cook Books challenge and this time I got Jack to select a cook book from his wardrobe, and he picked BBC Good Food - The Collection, with 480+ triple tested recipes. This is another cook book that I don't think I've ever cooked a recipe from, although I do like browsing through it. It's a lovely book with pictures for every recipe, which is what I love in a cook book!
Based on ingredients we already had in the cupboards we selected Apple & Apricot Flapjack Bars as they looked delicious, and kind of healthy with fruit sandwiched between shortbread and a sticky oaty topping.
I followed the recipe almost to the book, apart from substituting a different sugar, using less golden syrup for the topping as it seemed a little too much.
We all loved these & will definitely make them again.
100g butter, softened
50g caster sugar
175g plain flour
2 medium cooking apples
25g caster sugar
175g chopped apricots
grated zest of 1 orange & 1 tbsp of juice
150g golden syrup
8 tbsp oats
- Beat the butter & sugar together until creamy
- Stir in the flour
- Press into a 9" square baking tin (I used a silicone one which didn't need greasing or lining)
- Prick with a fork all over and bake in a preheated 160C oven for 15 minutes
- Set aside to cool
- In the meantime peel, core & chop the apples
- Add to a microwaveable bowl with the sugar, cover & cook on full power for 3 minutes
- Add the apricots and return to the microwave for approx 2 minutes, or until cooked
- Pour the fruit filling over the base & smooth over
- Make the oaty topping by mixing all the ingredients together, warming in the microwave for 20-30 seconds will make it easier to mix
- Increase the oven to 190C
- Pour the oaty topping on top of the fruity filling and smooth over
- Bake in the oven for 20-30 minutes until golden brown